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Sauteed Yellow Squash With Carrots and Tarragon

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“This delicious recipe is from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast Cookbook. I often use a combination of large yellow squash and zucchini for color. Wonderful!!”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Set a 12" saute pan over medium-high heat, and once it is hot add the butter and olive oil.
  2. When the butter has melted, add the carrots and cook, stirring often, for 2 minutes.
  3. Add the yellow squash, shallot, salt and white pepper to the pan and continue to cook, stirring often, until the squash has wilted and released most of its moisture -- about 6 minutes.
  4. Sprinkle with the tarragon and toss to blend.
  5. Serve hot.

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